Baking for Macmillan

Today was the annual Macmillan Coffee Morning and so I thought it would be a good chance to raise some money for a great cause (whoever came up with this idea at Macmillan is genius!) and ask all the girls in the office to get involved. I sent out an email to all the girls requesting cakes (baked or bought), and I know it seems a bit 1950’s of me to only send  it to the girls, but meet the guys in my office and you will totally understand. Not a baker amongst them!!

So it was awesome when everyone (except one – who is a right misery!) bought in a plateful of goodies to sell. There was rocky road, flapjacks, lemon loaf, about 4 different types of cupcakes, cookies, doughnuts and brownies. A right sugar smorgasboard so needless to say that within an hour there was a considerable sugar high spreading throughout the office. One of my colleagues, Carol, was happy to admit that she was not a baker and years ago this had been confirmed by her effort at rock cakes when she mistakenly substituted salt for sugar. Well turned out great for us as Carol had purchased home made cupcakes from a lady in the next village – they were beautiful and looked amazing. I didn’t get a chance to try one as they went like hot cakes!! I have looked up the cupcake lady online – Janes Cupcakes – so if you are ever looking for a supplier check her out.

Word spread quickly around the building and we had colleagues from other departments and floors coming to visit us in support of Macmillan. Not only was it great to raise money for an important cause but there was a fantastic sense of comraderie in the office. People were laughing and joking with each other and the atmosphere was fun so Macmillan were not the only ones to benefit.

So, how much did our team of ladies raise? Well I was hoping that we might make 50-100 pounds and our final total was 216.95!! How awesome is that!!! There was no set donation and so all this was raised through the generosity of all my colleagues!

So, what did we (James & I presented a joint effort!) make? Well there is a bit of funny story here… Yesterday morning I went to work and was chatting away with Louise who was despairing over her baking efforts the night before  and I was reassuring her that one of my efforts had gone in the bin so I was not having much luck either. We continued moaning and then I mentioned that I had made lemon loaf…well ends up Louise had made the same thing from the same book – total coincidence!! Made us both feel so much better….must have been the recipe then Louise salvaged hers and iced it (and it was yum!) but my issue was the lemon syrup for the top as I failed to taste before pouring it all over – like sunlight liquid! yuck!!!

So anyway, that was our failed attempt so we reverted back to our tried and tested cupcakes from The Hummingbird Bakery Cookbook….All I can tell you is that they smelt good and they were complimented but I never tried them – too full from tasting everyone elses efforts!! I made the Pumpkin cupcakes and James very kindly whipped up Strawberry Cheesecake cupcakes. We also made Chocolate cookies that are filled with M & M’s and Peanut M & M’s – this was half a success but still delicious and so we will be working on this one.

Pumpkin Cupcakes (courtesy of Tarek Malouf – The Hummingbird Bakery Cookbook)

Makes 12

Ingredients:-

120g plain flour

140g caster sugar

1 Tbsp baking powder

1 1/2 tsp ground cinnamon, plus extra to decorate

a pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

2 eggs

200g tinned pumpkin puree

Preheat oven to 170C. Put the flour, sugar, baking powder, cinnamon, salt and butter in a freestanding electric mixer with paddle attachment (or use a hand held electric whisk) and beat on a slow speed until you get a sandy consistency and everything is combined.

Gradually pour in the milk and beat until well mixed. Add the eggs to the mix and beat well (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Stir in the pumpkin puree by hand until evenly dispersed.

Spoon the mixture into the paper cases until 2/3 full and bake in the preheated oven for about 20 mins, or until light golden and the sponge bounces back when touched.

Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely. When cupcakes are cold, spoon the cream cheese frosting on top and finish with a light sprinkling of cinnamon.

Strawberry Cheesecake Cupcakes (courtesy of Tarek Malouf – The Hummingbird Bakery Cookbook)

Makes 12

Ingredients:-

120g plain flour

140g caster sugar

1 1/2 tsp baking powder

pinch of salt

40g unsalted butter, at room temperature

120ml whole milk

1/2 tsp vanilla extract

1 egg

12 large strawberries, chopped into small pieces

200g digestive biscuits

Preheat the oven to 170C. Put the flour, sugar, salt, baking powder & butter in a freestanding electric mixer with a paddle attachment (or use a hand held electric whisk) and beat on slow speed until you get a sandy consistency and everything is combined.

Pour in the milk & vanilla extract and beat on medium speed until all the ingredients are well mixed (scrape any unmixed ingredients from the side of the bowl with a rubber spatula). Add the egg and beat well for a few minutes to ensure the ingredients are well incorporated.

Divide the chopped strawberries between the paper cases. Spoon the cupcake mixture on top until 2/3 full and bake in the preheated oven for 20-25 minutes, or until light golden and the sponge bounces back when touched. A skewer inserted in the centre should come out clean. Leave the cupcakes to cool slightly before turning out onto a wire cooling rack to cool completely.

Roughly break up the digestive biscuits and put them in the food processor. Process until finely ground. When the cupcakes are cold, spoon the cream cheese frosting on top and finish with a sprinkling of finely ground of biscuits.

Cream Cheese Frosting (courtesy of Tarek Malouf – The Hummingbird Bakery Cookbook)

Makes enough for 12 cupcakes

Ingredients:-

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a hand held electric whisk) until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until completely incorporated. Turn the mixer up to medium high speed. Continue beating until the frosting is light & fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.